<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1992 2nd Place Pecan Tassies</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>24</yield></head>
    <ingredients>
      <ing-div>
        <title>CRUST</title>
        <ing>
          <amt>
            <qty>1/2</qty>
            <unit>cups</unit></amt>
          <item>Butter, softened</item></ing>
        <ing>
          <amt>
            <qty>3</qty>
            <unit>ounces</unit></amt>
          <item>Cream cheese, softened</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>cup</unit></amt>
          <item>Unsifted all-purpose flour</item></ing></ing-div>
      <ing-div>
        <title>FILLING</title>
        <ing>
          <amt>
            <qty>1</qty>
            <unit/></amt>
          <item>Egg</item></ing>
        <ing>
          <amt>
            <qty>3/4</qty>
            <unit>cups</unit></amt>
          <item>Packed light brown sugar</item></ing>
        <ing>
          <amt>
            <qty>1</qty>
            <unit>tablespoon</unit></amt>
          <item>Butter, melted</item></ing>
        <ing>
          <amt>
            <qty/>
            <unit/></amt>
          <item>Pinch salt</item></ing>
        <ing>
          <amt>
            <qty>3/4</qty>
            <unit>cups</unit></amt>
          <item>Chopped pecans</item></ing></ing-div></ingredients>
    <directions>
      <step>  Preparation time: 30 minutes Cooking time: 25 minutes
  
   1. Heat oven to 350 degrees. Have ready 2 miniature muffin tins with cups
  that measure about 2 inches across and 7/8 inch deep.
  
   2. For crust, beat butter with cream cheese until smooth. Add flour and
  mix until a dough forms. Divide into 24 balls. With your fingers, press
  each ball into an ungreased muffin cup, taking care to make a smooth, even
  layer over the bottom and up the sides.
  
   3. For filling, whisk egg in a medium bowl. Add sugar, butter and salt and
  mix well.
  
   4. Spoon about 1/2 teaspoon chopped pecans into each crust. Add filling so
  it comes almost to the top of the cups, making sure it doesn't spill over.
  Sprinkle remaining pecans over the top.
  
   5. Bake 15 minutes. Reduce oven to 250 degrees and continue to bake until
  crust is light brown at the edges, 10 minutes. Cool. When muffin tin is
  cool enough to handle, loosen cups from the sides of the tin and carefully
  transfer to a wire rack. Cool to room temperature.
  
   This second place winner is by Frances Marcinkiewicz of Countryside,
  Illinois. from the Chicago Tribune fifth annual Food Guide Holiday Cookie
  Contest December 3, 1992
  Posted to MM-Recipes Digest V3 #339
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Wed, 11 Dec 1996 11:24:27 +0000
 
</step></directions></recipe></recipeml>
